| Prep: 20 mins | Cook: 45 mins – 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 12g | 5g | 57g |
| sugars | fibre | protein | salt |
| 29g | 3g | 4g | 0.1g |
From the salty kiss of a Maine lobster roll to the comforting warmth of clam chowder, my New England kitchen is no stranger to traditional seaside recipes. However, one treasure I cherish from my culinary journeys is certainly not nautical in nature, but no less impressive: the Red Medlar and Rhubarb Pie.
A Sweet Departure
Going sweet rather than savory is a departure for me, but one that pays delicious dividends. This beloved recipe combines the slightly sweet, slightly sour taste of rhubarb with the rare and unassuming medlar. The result? An unforgettable pie that strikes the perfect balance between sweetness and tanginess.
The Health Perks
The Red Medlar and Rhubarb pie is not only a treat to the palate but also packed with nutritional benefits. Rhubarb is packed with minerals, vitamins, organic compounds, and other nutrients that make it ideal for keeping our bodies healthy. Meanwhile, medlar, though a less commonly known fruit, is a powerhouse of antioxidants that protects our bodies from harmful free radicals. Together, they are the heart of a dessert that not only makes your tastebuds dance but also contributes to your overall health.
During the late spring and early summer months, when rhubarb is in plentiful supply, you’ll often find me cooking up this pie in my kitchen, the sweet smell wafting through the house, much to the delight of my daughters, Erin and Samantha. It’s become something of a family tradition, a symbol of the changing seasons and the delicious dishes they inspire.
A Standalone Delight or Companion Treat
The Red Medlar and Rhubarb Pie holds its own as a signature dessert, a sweet ending to any meal. However, it’s also a superb companion to lighter, more delicate dishes – think a pan-seared fillet of fish or a simple roast chicken. Much like a good wine pairing, this pie compliments the flavors of these dishes, taking your dining experience to a whole new level.
Although it’s reminiscent of traditional fruit pies such as apple or cherry, the unique flavor of medlar combines with rhubarb in a way that simply must be experienced firsthand. It’s similar in concept, but in taste, it’s a delightful world of its own.
Whether you’re an experienced cook or a beginner in the culinary world, I invite you to try out this fantastic recipe. It’s a slice of New England sweetness I’m sure you’ll fall in love with, just like I did.
What You’ll Need
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup red medlar, pitted and chopped
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg white
- 2 tablespoons water
- 1 package frozen pie crust (or homemade pastry for a 9-inch double-crust pie)
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). If using a frozen pie crust, remove it from the freezer to allow it to thaw while you prepare the filling.
Step Two
In a large mixing bowl, combine the granulated sugar, cornstarch, ground cinnamon, and salt. Mix the dry ingredients well to ensure even distribution.
Step Three
Add the chopped fresh rhubarb and chopped red medlar to the dry mixture. Toss until all the fruit is coated in the sugar and spice mixture.
Step Four
Add the lemon juice to the fruit and sugar mixture. Toss again to evenly distribute the lemon juice. Set the bowl aside to allow the fruits to macerate, or release their juices for at least 15 minutes.
Step Five
Unroll your pie crust and place one piece into the bottom of your pie dish. Pour the fruit filling into the bottom pie crust, spreading it out evenly. Dot the top with the small pieces of unsalted butter.
Step Six
Place the second pie crust on top of the fruit filling. Crimp the edges of the two pie crusts together with a fork or your fingers to seal. Cut a few small slits in the top of crust to allow steam to escape from the pie while it bakes.
Step Seven
In a small bowl, whisk together the egg white and water to create an egg wash. Skillfully brush this over the top of the pie crust, coating it entirely.
Step Eight
Bake the pie in the preheated oven for approximately 45-50 minutes, or until the crust is golden and the fruit filling is bubbling. Allow the pie to cool completely before slicing and serving.
